Gnudi with Isle of Wight Tomatoes

• 500g ricotta
• 600g spinach, roughly chopped
• 1 large egg, beaten
• 25g grated Parmesan, plus more to serve
• Salt and pepper
• Nutmeg
• Plain flour, to roll
• 2 cloves of garlic, crushed
• 1 tbsp olive oil
• 500ml Isle of Wight Tomatoes Passata
• 2 tbsp butter

Pour the ricotta into a sieve and leave to drain while you prepare the spinach.

Place the spinach in a saucepan, with a couple of tablespoons of water. Cover and cook until the spinach has fully wilted. Drain and put aside to cool.

Once cool squeeze any remaining water out of the spinach and in a large bowl mix together with the ricotta, egg and parmesan. Season with salt, pepper and a grating of nutmeg.

Pour a little flour into a bowl. Mould small balls out of the mixture, about 2 inches in circumference and roll in the flour. Place on a floured board while you mould the rest of the mixture.

Bring a pan of salted water to the boil and lower the gnudi into the water, cooking for 2-3 minutes, or until they float to the top. Drain well.

On a low heat fry the garlic in olive oil until starting to colour. Pour the passata into the pan and stir.

While the sauce is heating, in a separate pan add a little butter and begin frying your gnudi. Once golden, take the sauce off the heat, spoon into bowls, top with the gnudi and a generous grating of parmesan.